BEST ASIAN RESTAURANTS 2017

  • Clockwise from far left: Owner and managing director of Spring Court Soon Puay Keow, winner of the Lifetime Achievement Award; Summer Pavilion's Chinese executive chef Cheung Siu Kong, who is Chef of the Year; and Peach Blossoms' executive Chinese ch
  • Clockwise from far left: Owner and managing director of Spring Court Soon Puay Keow, winner of the Lifetime Achievement Award; Summer Pavilion's Chinese executive chef Cheung Siu Kong, who is Chef of the Year; and Peach Blossoms' executive Chinese ch
  • Clockwise from far left: Owner and managing director of Spring Court Soon Puay Keow, winner of the Lifetime Achievement Award; Summer Pavilion's Chinese executive chef Cheung Siu Kong, who is Chef of the Year; and Peach Blossoms' executive Chinese ch
Her father-in-law founded Wing Choon Yuen, as Singapore's oldest restaurant Spring Court was formerly called, but Madam Soon Puay Keow did not have the business handed to her on a silver platter.

RESTAURANT REVIEWS FROM THE STRAITS TIMES ARCHIVES

More stories

  • Kampachi sashimi, ginger and gochujang from Kimme
Chef Er Suen Liang spent a year in Hong Kong learning cooking techniques and heirloom recipes before returning to Singapore to helm the kitchen of Mui Kee Congee, a partnership between the Les Amis Group and Hong Kong porridge concept Mui Kee.
Vegetarian Tan Jia Hui, 25, used to find it difficult to choose a restaurant when dining out with meat-loving friends.
Here are some highlights on The Straits Times’ food website – ST Food, straitstimesfood.com
Chan, 30, grew up in Johor Baru and moved to Kuala Lumpur at 17. 
While he occasionally helped his mother in the kitchen as a child, Sashikumar Cheliah never considered himself a good cook. 
Take your pick of festive buffet spreads this month of Ramadan, some of which come with a view, like Hilton Singapore’s pop-up rooftop restaurant, or feature a barbecue like the one at Carousel.
  • Summer Pavilion's Chinese executive chef Cheung Siu Kong believes an integral part of culinary success lies in honing basic cooking techniques, such as heat control. Master chef Koichiro Oshino (left), Mrs Joni Ong and chef Shunsuke Yoshizawa. Mr Jim
With its posh ambience complete with Italian hand-painted porcelain tableware, Cantonese fine-dining restaurant Summer Pavilion is not quite the place you would expect customers to order fried hor fun.
  • From left: Summer Pavilion's Chinese executive chef Cheung Siu Kong, 49, Imperial Treasure Fine Teochew Cuisine's group operation manager Jimmy Leung, 75, and Shinji by Kanesaka's master chef Koichiro Oshino, 48, who was named Chef of the Year, at th
Shinji by Kanesaka scored three wins last night at The Straits Times and Lianhe Zaobao's Best Asian Restaurants Awards, held at the Grand Hyatt Singapore.
Shinji by Kanesaka scored three wins in one evening at The Straits Times and Lianhe Zaobao's Best Asian Restaurants Awards.
  • Red Star Restaurant founders Sin Leong (left) and Hooi Kok Wai.
The winners of the personality awards in The Straits Times and Lianhe Zaobao Best Asian Restaurants Awards were announced on April 3. There are four personality awards - two are new - in this second edition of the annual awards to honour the best in Asian dining in Singapore.